At the core of Chef Albert's culinary ethos lies a profound connection with the product and a deep appreciation for its seasonality. He passionately declared, "This is my karma—what is the product? This is what characterizes my work—the product, the seasonality of the product."
A profound exploration of this culinary globalization occurred during the enlightening event, Food Meets Science, where Chef Debora Fadul (DIACA), in collaboration with producer Carmen Rueda (Traspatio Maya), delved into the critical importance of communication at the level of individual ingredients for both chefs and farmers.
"Since childhood, the color black has been associated with mysticism for me," says Mexican Chef Roberto Solís.
The first Mexican-inspired dish from the restaurant’s repertoire presented by Diego Guerrero in front of the audience was Cochinita Pibil.